Chocolate Raspberry Pots de Crème
There are few things easier to make in the sous vide circulator than these little jarred puddings. You can make these well ahead of time and keep them in the refrigerator. Just remember to let them sit out for 30 minutes to an hour before serving, then top with the raspberry coulis and whipped cream.Featured In My CookbookMake It Sous Vide Jump to Recipe (or scroll for photos and riveting information...)
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Chocolate Raspberry Pots de Crème
- Prep Time: 20 m
- Cook Time: 1 h
- Total Time: 1 h 20 m
- Servings: 6
- 1½ cups heavy cream divided
- ½ cup half and half
- 4 ounces bittersweet chocolate chopped
- 2 ounces semi-sweet chocolate chopped
- ¼ cup sugar
- pinch salt
- 4 egg yolks
- 1 cup frozen or fresh raspberries
- 2 to 3 teaspoons sugar
- whipped cream
- Chocolate hearts
- Set up a sous vide water bath.
- Pour one cup of heavy cream and the half and half into a saucepan and bring it to a simmer. Stir occasionally. Remove the pan from the heat and add the bittersweet and semi-sweet chocolates. Stir to melt. Add the sugar and salt. Add the egg yolks one at a time and mix each one into the chocolate mixture well.
- Transfer this mixture to 6 small 4-ounce jars and screw the lid on so that it is just fingertip tight. Lower the mason jars into the un-heated sous vide water bath. Set the temperature of the sous vide circulator to 176ºF and set the timer to 1 hour (or as long as 2 hours). Placing the jars in the water and then turning the circulator on to heat will prevent the jars from cracking with a sudden temperature change.
- When the time is up, remove the jars from the water bath and transfer them to the refrigerator until well chilled.
- Make the raspberry coulis by combining the raspberries, sugar and a pinch of salt in a blender. Purée completely and add only as much sugar as you need to taste. Pour the raspberry coulis through a fine-mesh strainer and set aside. Set aside.
- Let the puddings sit out on the counter for 30 to 60 minutes before serving. Whip the remaining ½ cup of heavy cream until it forms soft peaks. Pour a layer of raspeberry coulis on top of the chocolate and then dollop or pipe a little whipped cream on top. Rest a chocolate heart in the cream and serve.
Comments (5)Post a Reply
I’d like to try this recipe but I’ve got a quick question regarding the little mason jars. Is it okay to put the jars straight into the refrigerator after removing them from the sous vide bath…OR…do they need to sit out and cool off before finishing in the refrigerator? ( I know cracking glass jars can be an issue). TY
Hi Karen. I would let the jars cool to room temperature before refrigerating them, although I haven’t had any trouble with jars cracking when I pull them out of the water bath, put them on a room temperature baking sheet and then put them in the fridge.
I’m new to sous vide cooking, but hubby said I could make these anytime 🙂
Is there an alternative if you do not have a sous vide?
You could bake them in a water bath in the oven at 300 degrees. Place the cups in a roasting pan and fill it with water that covers half the way up the sides of the cups. Cover with foil and poke a few holes in it to vent. Bake for about 30 to 35 minutes until set.